(This recipe first appeared in the August print edition of the Hendersonian.)
The bounty of the summer garden continues into August. While things begin to slow down, squash and especially zucchini are two of the super stars. This Summer Skillet Medley recipe features the two with the addition of red pepper, yellow onion or shallot, and mushrooms. Whether you grow your own, buy your produce at the farmers’ market or the grocery, it’s full of summer’s fresh flavors. I’ve typically prepared this recipe with Baby Bella mushrooms, try another variety if you have a favorite. The ingredients are available year round in the produce sections of markets if you want to prepare it off season.
Summer Skillet Medley
Ingredients
1 tablespoon olive oil
2 small zucchini, sliced
2 small Summer squash, sliced
1 small yellow onion or 1 medium shallot, sliced
1 red bell pepper, sliced or diced
8 ounces Baby Bella mushrooms, sliced
1/2 teaspoon dried Italian seasoning, crumbled
1/2 teaspoon garlic powder or 2 cloves fresh garlic, minced
Ground pepper to taste
Pinch of salt
Directions
In a large nonstick skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the zucchini, squash, onion/shallot, bell pepper, and mushrooms for 3 minutes, or until the onion is soft, stirring frequently.
Stir in the remaining ingredients except the pepper. Cook, covered, for 5 minutes, or until the zucchini, squash, and onion are tender. Sprinkle with the pepper and salt.
Merritt Bates-Thomas is a registered dietitian nutritionist (RDN) who has been sharing recipes with a healthier twist on WBKR FM 92.5’s What’s Cooking since 2017. In May 2023, she joined ABC 25 Local Lifestyles to share recipes and tips for flavorful cooking. She also appears on CW7’s Daybreak Extra’s Joe’s Kitchen and is a contributor to Kentucky Monthly. You can follow her on Instagram @thekitchentransition and now on Facebook at The Kitchen Transition.
